Duo Crisp + Air Fryer – Jalapeño Popper Mac and Cheese
With all the zesty flavors of a jalapeño popper, this tasty mac and cheese is sure to be a hit with the whole family.
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 2 jalapeno peppersdivided
  • 1/4cup butter
  • 1 oniondiced
  • 3 garlic clovesminced
  • 2tsp chili powder
  • 1 1/2tsp ground cumin
  • 1/4tsp cayenne pepper
  • 16oz elbow macaronicooked 2 minutes less than package directions
  • 2tsp salt
  • 8oz brick-style plain cream cheesecut into cubes
  • 1 1/2cups shredded aged cheddar
  • 1cup 35% heavy cream
  • 1cup sour cream
  • 2tbsp Dijon mustard
  • 1/3cup grated parmesan cheese
  • 1/3cup panko bread crumbs
  1. Seed and dice 1 jalapeño; thinly slice remaining jalapeño. Set aside.
  2. In Instant Pot Duo Crisp + Air Fryer, with lid off, Select Saute setting and set to High Temperature. Melt butter in inner pot. Remove 2 tbsp; set aside. Stir in onion, diced jalapeño, garlic, chili powder, cumin and cayenne pepper. Cook for 2 to 3 minutes or until softened. Press Cancel.
  3. Add macaroni, 4 cups water and salt. Place lid on pot and lock in place to seal. Pressure Cook on High Pressure for 4 minutes.
  4. When pressure cooking is complete, Quick Release the pressure. Once pressure is released, open the lid.
  5. Stir in cream cheese, Cheddar, cream, sour cream and mustard until melted and combined.
  6. Stir together Parmesan, bread crumbs and reserved melted butter. Sprinkle over top of macaroni. Top with reserved sliced jalapeños.
  7. Using Air fryer Lid select  Roast at  400°F for  5 minutes or until bubbling and topping is golden brown.
Recipe Notes

Recipe Notes: Substitute regular bread crumbs for panko if desired.

Nutrition Facts
Per 1/4 of recipe
Calories 1260
Fat 80g
Saturated Fat 48g
Cholesterol 260mg
Sodium 2210mg
Carbohydrate 102g
Fiber 5g
Sugars 8g
Protein 37g